Tagine Chicken with Preserved Lemons and Olives (Djaj Mqualli) By Jen Sommernessby Baccarossa on 03/05/13
This dish is one that is seemingly complex, but is really quite simple to make. Once you have preserved lemons in your refrigerator (and I hope you all do!), this can be made as a simple week-night meal in very little time, or used as a centerpiece for a special occasion.
A classic Moroccan dish, the tagine describes both the food itself as well as the vessel it is traditionally made in. If you have a tagine, or have ever wanted to buy one and try it out, this recipe is a perfect place to start. Otherwise, a Dutch oven works equally as well, and is better suited if you need to double the recipe.
Prepared in this way,
the sourness from the preserved lemons and brininess from the cracked olives
complement the chicken perfectly. The brightness that comes from the lemon peel
shines through and allows the complexity of the spice mixture to give the
chicken and the sauce a luxurious quality, perfectly suited for a simple buttered
couscous and side salad. Read more.